1/2cupBBQ Dry Rubuse your favorite commercial beef or brisket rub
4tbsp.Olive Oil
2cupsBeef Stock
4tbsp.Butteror beef tallow- melted
Instructions
Preheat the smoker to 225-250 F. and set it for indirect heat.
Prep the beef cheeks by removing them from the packaging and pat them dry with paper towels. Trim any silver skin or large pieces of fat off the cheeks.
Cover each cheek all over in about 1 tbsp. of olive oil then add a layer of BBQ dry rub to each beef cheek as well.
Place each beef cheek onto the grill grates of the smoker and smoke for 3 hours. Each hour, lightly spray the outside of each cut of beef with beef stock to help build the bark and adhere more smoke to the meat.
When the beef cheeks continue to smoke and reach a temperature of around 170 F., switch from the stock to brushing on melted butter or melted beef tallow over the bark until they hit a final internal temperature of around 195-205 F. While temperature is a great guide, also use a temperature probe to feel for tenderness.
When the smoked beef cheeks are probe tender, remove them from the smoker and allow them to rest tented under foil for at least 30 minutes before slicing or pulling.
After the resting time, slice or pull the smoked beef cheeks and serve as desired.
Notes
Use these smoked beef cheeks to make smoked beef cheek barbacoa.